Heart Beet Salad |
1/2 cup cashews |
4 tablespoons butter |
4 tablespoons maple syrup |
6 tablespoons cooking oil |
Melt in pan and roast cashews in the oven for a few minutes, then set cashews aside.
4 tablespoons butter |
4 tablespoons cooking oil |
2 tablespoons brown sugar |
6 beets skinned and sliced |
2 pears sliced |
Melt above ingredients in pan and cook over low heat for a few minutes.
Plate lettuce, top with cooked beets and pears and sprinkle with cashews and add vinaigrette.
VINAIGRETTE |
8 tablespoons olive oil |
6 tablespoons pale ale |
8 tablespoons rice herb vinegar |
1 tablespoon fresh rosemary chopped |
Whisk well.